Nutrition Facts
4 servings
4
Brussels Sprouts with Old-Fashioned Mustard Cream
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Brussels sprouts, are you avoiding them? I used to be like you! Then I found the recipe, the one I'm sharing with you today, featuring a nice cream sauce, whole grain mustard, and shallots cooked in sherry vinegar, plus parsley for freshness. Everything I love, and you?
Ingredients
700 Brussels sprouts
1 Butter
2 Sunflower oil
3 Shallot
3 cloves Garlic
2 Sherry vinegar
2 Old-fashioned mustard
1 Flat-leaf parsley
20 Liquid cream
Salt
Pepper
Directions
1
Prepare the Brussels sprouts; remove the first leaves that are a bit wilted, cut the stem, and score it with a cross. Wash them and immerse them in boiling salted water for 3 minutes to blanch. Drain them and immediately place them in cold water so they stay bright green. Bring more water to a boil, salt it, and cook your sprouts for 10 minutes. Drain and keep warm.
2
During the cooking of the cabbage, peel the shallots and finely chop them. In a skillet, melt a knob of butter in the oil, sweat the shallots for 1 or 2 minutes, then add the vinegar and the cloves of garlic that have been peeled and crushed. Allow to cook on very low heat for 10 minutes.
3
To finish, when the shallots are soft, add the Brussels sprouts. Mix. Chop the parsley and add it to the skillet. Dilute the mustard in the liquid cream and pour over the sprouts, season with salt and pepper, and mix for another 2 minutes on the heat. Keep warm.
Ingredients
Ingredients
700 Brussels sprouts
1 Butter
2 Sunflower oil
3 Shallot
3 cloves Garlic
2 Sherry vinegar
2 Old-fashioned mustard
1 Flat-leaf parsley
20 Liquid cream
Salt
Pepper
Directions
Directions
1
Prepare the Brussels sprouts; remove the first leaves that are a bit wilted, cut the stem, and score it with a cross. Wash them and immerse them in boiling salted water for 3 minutes to blanch. Drain them and immediately place them in cold water so they stay bright green. Bring more water to a boil, salt it, and cook your sprouts for 10 minutes. Drain and keep warm.
2
During the cooking of the cabbage, peel the shallots and finely chop them. In a skillet, melt a knob of butter in the oil, sweat the shallots for 1 or 2 minutes, then add the vinegar and the cloves of garlic that have been peeled and crushed. Allow to cook on very low heat for 10 minutes.
3
To finish, when the shallots are soft, add the Brussels sprouts. Mix. Chop the parsley and add it to the skillet. Dilute the mustard in the liquid cream and pour over the sprouts, season with salt and pepper, and mix for another 2 minutes on the heat. Keep warm.
Notes
-
oulala22
Yes, excellent recipe, I have already made it twice! And everyone loved it! However, I am shocked by the comment. Is it necessary to be so aggressive? For a typo... -
mimi
Great recipe, even the kids enjoyed it. -
doudou229
It was very good! Will make it again ... :-) -
Mimart
Excellent recipe to make again. -
tania-s2
Brussels sprouts with old-style mustard cream Good!
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EN